This recipe is based on a preparation that originated in Rome's Jewish ghetto. It is one of Palma D'Orazio's most requested dishes at her New York City restaurant, Palma. Frying brings out the artichokes' sweetness.
Scallops with Potato Pancakes and Caviar Sauce. Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato
Guests at Bar Boulud are greeted with these golden French cheese puffs, with grated Gruyère cheese and the mild Basque pepper Piment d'Espelette. Almost twice the size of ordinary gougères, they're a bit like crispy, cheesy, slightly spicy popovers.